Yield: 2 generous dinner portions
- 1 pound fresh, wild-caught Atlantic cod filets
- 1/2 cup unbleached, all-purpose flour
- 2 large eggs
- Extra virgin olive oil, for frying
- Finely ground sea salt, to taste (NOTE: Our Ñora Red Chile Seasoned Sea Salt works well with this recipe. Grown in Spain and common in Spanish cuisine, these dark red chile peppers pair perfectly with olive oil and seafood, especially codfish.)
- Dried Ñora red chile flakes, optional
- Lemon wedges, for garnish
- Homemade mayonnaise, prepared with extra virgin olive oil, sprinkled with dried Ñora red chile flakes. See our recipe for homemade mayonnaise here.
- Cottage fries ~ thickly cut French fries ~ fried in the olive oil just prior to frying the fish.
To prepare, beat 2 eggs in a pie plate and season with salt, to taste. On another plate, place 1/2 cup flour, seasoned with sea salt.
Cut (or snip with scissors, a method that we use) the cod filets crosswise into 2- to 3-inch wide strips. Lightly salt the fish filets and sprinkle with dried Ñora chile flakes (a very flavorful chile from Spain, mild & sweet with a beautiful dark red color).
In a frying pan (our preferred frying pan is a large wok), heat extra virgin olive oil over medium heat until shimmering, but not smoking.
Working in batches, coat each piece of cod in the flour and then dip in the egg mixture. Allow extra egg to drip off of the fish and then carefully place 5-6 pieces of fish into your readied oil. Fry, turning once, until perfectly golden-brown and cooked through. Place on a rack to allow excess oil to drip off.
Serve on a platter along with French fries and olive oil mayonnaise, garnished with lemon wedges. Sidra from Asturias, Spain, is the perfect beverage.